100 g of cashew nuts
50 g of almonds
1 piece of fresh ginger, finely chopped
1 medium onion, finely chopped
2 sprigs of cilantro
to taste salt
250 g of wheat flour, sifted or 1/2 kg of soaked and squeezed rice
1 cup of water
1 cup of coconut milk
1/2 cup of dendê oil
200 g of dried Camarao
100 g of cashew nuts
50 g of almonds
1 piece of fresh ginger, finely chopped
1 medium onion, finely chopped
2 sprigs of cilantro
to taste salt
250 g of wheat flour, sifted or 1/2 kg of soaked and squeezed rice
1 cup of water
1 cup of coconut milk
1/2 cup of dendê oil
200 g of dried Camarao
Blend the cashew nuts, almonds, ginger, onion, cilantro, and salt in a blender until well combined
In a bowl, combine the sifted flour, water, and coconut milk
Mix until it forms a dough
Pass the dough through a sieve (the dough can be replaced with another made with 1/2 kg of soaked rice)
Mix the dough with the blended mixture
Place the dough in a pan and cook over low heat for 1/2 hour, stirring constantly, to prevent lumping
The dough should have a paste-like consistency
If necessary, add more water or coconut milk during cooking
Add the dendê oil, Camarao, and continue cooking, stirring constantly, until it comes out of the pan
Serve in 6 portions.
